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Recipes
May 2012

Chipotle Meatloaf

By The Ranch at Last Colinas in Irving TXPhotography by Matt Duckor

4.2

(45)

Image may contain Food and Meat Loaf

Recipe information

  • Yield

    8 Servings

Ingredients

Nonstick vegetable oil spray

1

/4 pound applewood-smoked bacon, coarsely chopped

1

3/4 pounds ground beef chuck

1

cup chopped onion

1

cup heavy cream

1

cup panko (Japanese breadcrumbs)

3

large eggs, beaten to blend

1

/2 cup chopped celery

1

1/2 tablespoons chopped fresh cilantro

1

tablespoon kosher salt

1

1/2 teaspoons minced flat-leaf parsley

1

1/2 teaspoons minced fresh rosemary

1

1/2 teaspoons minced fresh thyme

1

1/4 teaspoons ground ancho chiles

1

1/4 teaspoons smoked paprika

3

/4 teaspoon freshly ground black pepper

3

/4 cup plus 2 tablespoons ketchup

2

tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Coat the bottom and sides of a 13x9x2" baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 13 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12x5"). Smooth loaf all over.

    Step 2

    Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.

    Step 3

    Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.

Nutrition Per Serving

One serving contains: Calories (kcal) 400 Fat (g) 24 Saturated Fat (g) 11 Cholesterol (mg) 185 Carbohydrates (g) 20 Dietary Fiber (g) 2 Total Sugars (g) 8 Protein (g) 26 Sodium (mg) 1340
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